Decades after that 1916 breakthrough at Whitesbog cultivated blueberries for farming, New Jersey remains among the nation's top blueberry producing states, with a reported 62 million pounds grown last year. Hammonton in Atlantic County has been dubbed “the Blueberry Capital of the World,”, and it's worth noting that most of the state's 7,500 acres of blueberries are grown in Atlantic and Burlington counties. Like its relative the cranberry, blueberries still grow wild in the Pine Barrens of southern New Jersey, thriving on the acid pinelands soils.

Blueberries are high in health-promoting antioxidants, fiber, vitamin C and other nutrients, which increases their appeal beyond their irresistable flavor.

The 1999 U.S. Department of Agriculture proclamation that set July as National Blueberry Month calls upon "all citizens to recognize and celebrate the highbush blueberry with appropriate ceremonies and activities." To uphold civic duty here, I'll post a daily blueberry recipe to close out a month honoring Jersey Blues. The first recipe, for blueberry trifle, comes courtesy of ShopRite.

Blueberry recipe

Blueberry Trifle14 servings

Preparation Time: 30 minutes
Cook Time: 15 minutes
Note: Allow time to cook the custard first, and to chill it in the freezer for an hour. Blueberries should be rinsed and gently blotted with paper towels just before use.

For custard:

1/2 cup sugar

3 tablespoons cornstarch

3 egg yolks

3/4 cup whole milk

3/4 cup light cream

1 teaspoon vanilla extract

For trifle:

6 cups fresh blueberries, divided

15-ounce angel food cake, cut into 1-inch cubes

4 tablespoons blueberry syrup, divided

9.5-ounce jar blueberry preserves

2 cups heavy cream

1/4 cup powdered sugar

For optional garnish:

Additional blueberries, mint sprigs, sliced almonds

1. Make custard: Fill a large bowl or basin with ice water. In a heavy saucepan whisk together sugar, cornstarch, egg yolks, milk, light cream and vanilla. Bring to boiling over medium heat, whisking constantly for one minute or until thickened. Remove from heat and immediately place pan in ice water; continue whisking until cool. Cover and place in freezer; chill one hour.